I had a serious aversion to jello for a very lonnnnng time. The only jello I knew of was the brightly colored, overly sweet kind that I was solely fed for days, or even weeks at a time when I was sick. I also had a strange fascination with hospital food. Probably because I was never allowed to eat it, so I never really knew what I wasn’t missing!
Whenever you’re admitted in the hospital for Crohn’s Disease, one is almost always placed on a clear liquid diet – meaning no solid food, and lots of brightly colored jello! Breakfast, lunch and dinner were always the same – jello filled with fake food dyes & weird unnatural flavorings, and “broth” that wasn’t really broth at all. I never drank the broth, so I was basically just fed jello. You can probably see why I wasn’t jello’s biggest fan.
My whole world was turned upside down when my friend Steph, over at Stupid Easy Paleo posted her Kombucha Gummies. Made with grassfed gelatin (which is realllly good for you) kombucha and fruit, I knew I had to give these a try, and I was instantly addicted! Gelatin has a ton of really great health benefits, and I prefer to use Vital Proteins, which I love because it comes from grassfed cows.
This recipe is inspired by Steph’s gummy recipe – and my husband came up with the idea to use blueberries! It turned out soooo good! Feel free to use any kind of fruit you’d like, fresh or frozen. You could also add honey if you’d like the gummies to be sweeter, although I thought it was perfect without.
This recipe is totally Autoimmune Protocol friendly (YAY)! Check out this post from Pheonix Helix that includes my recipe along with many other AIP friendly recipes!
You’ll never look at gelatin the same way again! Enjoy!
- 1 tsp coconut oil
- 1 cup full fat coconut milk
- 3 cups blueberries (divided)
- 4 tbsp gelatin (I use Vital Proteins brand)
- Grease an 8”x 8” glass dish with the coconut oil.
- Puree 2 cups of the blueberries with either an immersion blender or regular blender. Set aside.
- In a small saucepan, heat the coconut milk over medium heat. Whisk in the gelatin 1 tbsp at a time until dissolved.
- Add the blueberry puree to the coconut milk mixture, whisk to combine. Add the remaining 1 cup of whole blueberries to the mixture and stir.
- Pour the mixture into the glass dish, and refrigerate for at least 2-3 hours, or until set.
- Eat up!
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blog, I may receive monetary compensation. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable.